Tomatoes pair beautifully with cheese. Instead of a cup of soup with a grilled cheese sandwich, I opt for a sandwich featuring cheese and tomatoes -- if they're ripe from the garden.
- 4 slices potato bread
- 2 T. grainy mustard
- 1 large ripe tomato, sliced
- 6 oz. shredded sharp cheddar cheese
- 2 T. margarine
Spread each slice of bread with half a tablespoon of mustard and layer sliced tomato and shredded cheese between two slices of bread to form two sandwiches. Spread the margarine on the outsides of the bread and cook in a nonstick pan over medium-high heat for 3 minutes per side or until golden, brown and delicious!
- Yields: 2 servings
- Preparation Time: 15 minutes
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